Cranberry Chili


cranberry chiliMaybe you missed Thanksgiving. Maybe your homemade cranberry sauce took fewer cranberries than expected. Regardless of the backstory, if you find yourself in possession of of a mere half-cup of cranberries, you should really consider making this chili.

As delicious as this chili is, I think it would be even better with the substitution of red wine for 1/2 cup of the vegetable broth. For the meat-lovers out there, it’s easy to bulk up this chili by adding some ground beef or turkey. Similarly, kidney or black-eyed beans could easily substitute for the black beans.

Cranberry Chili

Makes 5-6 servings

3 tablespoons butter

1 medium onion, diced

3 garlic cloves, diced

4 carrots, peeled and diced

1 bell pepper, diced

2 celery stalks, diced

1/2 cup whole cranberries

1/4 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1 can black beans, drained and rinsed

1 can diced tomatoes

2 cups vegetable broth

Melt the butter in a large pot over medium heat. Add the onion and let cook until the onion has softened. Add the garlic, carrots, bell pepper, and celery, and cook until the vegetables are soft, roughly 10 minutes. Stir in the cranberries and spices and let cook until aromatic, roughly 1 minute. Add the chickpeas, tomatoes, and vegetable broth, and turn the heat to high. Once the mixture is boiling, turn down to medium-low, cover, and let simmer for 1 hour. Remove the lid, turn up the heat to medium, and cook off any additional liquid. Enjoy!

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